SIMPLE THAI GREEN CURRY WITH SHRIMP AND VEGGIES
on Feb 09, 2026
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This better-than-takeout green shrimp curry is flavorful, takes minimal prep work, and is weeknight-friendly!
This Simple Thai Green Curry with Shrimp and Veggies takes less than 30-minutes to make and comes together in one pan.
The luscious curry sauce is made with just four ingredients, and the rest of the dish can be customized based on what you have on hand or what you’re craving.
Swap mushrooms and bell peppers for the broccoli and carrots, or sear up some chicken thighs instead of the shrimp.
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And while I love green curry’s bright, herby flavor, feel free to use red curry paste instead for a different twist, but equally delicious variation.
Can’t wait for you to make it and love it as much as we do. Enjoy!
Key Ingredients for Thai Green Curry with Shrimp
A handful of pantry staples and a few fresh ingredients are all that you need to make this super simple curry dish. Grab these items on your next grocery run.
- Full-Fat Coconut Milk: An essential ingredient in any curry recipe.
- Arrowroot Starch: Arrowroot starch is a naturally gluten-free ingredient used to thicken up a sauce. You can also use cornstarch or tapioca starch.
- Coconut Sugar: A bit of natural sweetener helps round out the flavors of the spicy curry sauce.
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Pin It- Shrimp: Do yourself a favor and buy the peeled and deveined shrimp at the grocery store. It will make this recipe just that much easier.
- Green Curry Paste: Choose a brand that suits your taste buds, whether that’s more on the mild side or super spicy!
- Veggies: I used broccoli florets and carrot rounds here, but just about any veggie will do.
- Cilantro: This adds freshness and complements the flavors of the herby curry paste. Feel free to omit it if you’re not a fan.
- Serving Suggestions: I love serving this curry over a pile of cooked jasmine rice, with a sprinkle of green onions and a lime wedge.
How to Make Thai Green Curry with Shrimp
To start, add 1 can of full-fat coconut milk to a bowl along with the arrowroot starch and coconut sugar. Whisk until there are no lumps. You’re looking for no lumps of starch, but it’s fine if the thicker part of the coconut cream isn’t fully incorporated. Set aside.
Next, heat 1 tablespoon of coconut oil in a large pan or Dutch oven over medium-low heat.
Add the peeled shrimp in a single layer and cook on one side for 2 minutes. Flip and cook the shrimp for another 2 minutes, then remove from the pan. Discard any accumulated juices from the pan.
Then, in the same pan, add 1 tablespoon of coconut oil and the minced garlic and cook for 2 minutes.
Add the curry paste and cook for 30 seconds. Season with salt, as needed.
Add the broccoli florets, carrots, and the coconut-starch mixture. Add the second can of coconut milk and stir to incorporate.
Bring to a boil, then reduce to a simmer and simmer for 5 to 7 minutes or until veggies are still vibrant in color and crisp-tender.
Add the shrimp back in and cook for 1 to 2 minutes to heat through.
Turn off the heat and stir in the lime juice and chopped cilantro.
Serve with jasmine rice and garnish with more cilantro, green onion, and a lime wedge. Enjoy!
Other Easy Curry Recipes:
- Crispy Skinned Salmon in Red Coconut Curry
- One Pot Turkey Thai Curry Meatballs and Rice
- Thai Red Curry with Chicken
- Viral One Pot Green Curry Chicken and Rice
SIMPLE THAI GREEN CURRY WITH SHRIMP AND VEGGIES
Ingredients
- (2) 13.5 ounce cans full-fat coconut milk
- 2 teaspoons arrowroot powder or corn starch
- 1 tablespoon coconut sugar
- 2 tablespoons coconut oil, divided
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons green curry paste
- 1 teaspoon salt
- 1 small haed broccoli
- 2 carrots, cut into ½-inch rounds
- 2 tablespoons fresh lime juice
- ½ cup cilantro, chopped
Serving Suggestions:
- Cooked jasmine rice
- Green onions, for garnish
- Lime wedges, for garnish
Instructions
- Add 1 can of coconut milk to a bowl along with the arrowroot starch and coconut sugar. Whisk until there are no lumps. It’s okay if the coconut cream isn’t fully incorporated; you’re just looking for no lumps of starch. Set aside.
- Next, heat 1 tablespoon of coconut oil in a large pan or Dutch oven over medium-low heat.
- Add the peeled shrimp in a single layer and cook on one side for 2 minutes.
- Flip and cook the shrimp for another 2 minutes, then remove from the pan.
- Discard any accumulated juices from the pan.
- Then, in the same pan, add 1 tablespoon of coconut oil and the minced garlic and cook for 2 minutes.
- Add the curry paste and cook for 30 seconds. Season with salt.
- Add the broccoli florets, carrots, and the coconut-starch mixture. Add the second can of coconut milk and stir to incorporate.
- Bring to a boil, then reduce to a simmer and simmer for 5 to 7 minutes or until veggies are still vibrant in color and crisp-tender.
- Add the shrimp back in and cook for 1 to 2 minutes to heat through.
- Turn off the heat and stir in the lime juice and chopped cilantro.
- Serve with jasmine rice and garnish with more cilantro, green onion, and a lime wedge. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
